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Luxurious Brown Butter Scallops with Creamy Risotto

Experience the rich flavor of gourmet scallops drizzled in nutty brown butter, complemented by creamy risotto for a luxurious dining experience.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Seafood
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Scallops
  • 1 pound large sea scallops Fresh scallops are recommended.
  • 4 tablespoons unsalted butter Divided for searing and making brown butter.
  • to taste Salt
  • to taste Black pepper
For the Creamy Risotto
  • 1 cup Arborio rice
  • 4 cups chicken or vegetable broth Keep warm while cooking.
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • ½ cup dry white wine Can substitute with additional broth.
  • 1 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • to taste Salt
  • to taste Black pepper
  • for garnish Fresh parsley, chopped

Method
 

Preparation
  1. In a saucepan, heat your chicken or vegetable broth over low heat to simmer gently while you cook.
  2. Pat the scallops dry and season them with salt and pepper.
  3. In a large skillet, melt 2 tablespoons of butter and heat until foamy.
Searing the Scallops
  1. Add the scallops, cooking in batches if needed. Sear them for about 2–3 minutes per side or until golden brown.
  2. Remove from skillet and set aside.
  3. In the same skillet, add the remaining 2 tablespoons of butter. Swirl until the butter turns golden brown and releases a nutty aroma.
  4. Quickly return the scallops to the skillet, and coat them in the brown butter. Set aside.
Cooking the Risotto
  1. In a separate pot, heat olive oil over medium heat.
  2. Add the onion and sauté until translucent.
  3. Stir in the garlic and Arborio rice, toasting the rice for a couple of minutes.
  4. Pour in the white wine and stir until mostly absorbed.
  5. Begin adding the warm broth, one ladle at a time, stirring frequently until absorbed before adding more. This process should take about 15–20 minutes until the rice is creamy and al dente.
Finishing Touches
  1. Stir in the grated Parmesan cheese, salt, and pepper to taste.
  2. Serve the creamy risotto in bowls topped with the golden-brown scallops, drizzling extra brown butter on top, and garnish with fresh parsley.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat risotto gently over low heat, and scallops in a skillet over medium heat for a few minutes.